Twice Baked Potato Casserole

 Twice Baked Potato Casserole

3 to 3 1/2 lb. russet potatoes

Salt and pepper to taste

1 1/4 c. sour cream

1/2 c. milk

1/3 c. butter

2 c. shredded sharp cheddar cheese

8 slices bacon

Grease a 9” x 13” baking dish.

Scrub the potatoes then bake them in the microwave or oven.  Let them cool until they can be handled easily then cut them into 1 inch cubes.  Place the cubed potatoes into the greased baking dish.  Sprinkle with salt and pepper.

Preheat the oven to 350 degrees.

In a small bowl, whisk together the sour cream and milk and pour over the potatoes.  Melt the butter in the microwave or the stovetop then pour the butter over the top of the potatoes.  Sprinkle the grated cheese over the casserole.  Cover with foil and bake for 25 minutes.

While the casserole is baking, cook the bacon then crumble it.

Remove the foil and sprinkle with the crumbled bacon.  Put back into the oven for another 5 minutes.  Serve.

                                                     

Ham Asparagus Strata

 Ham Asparagus Strata

4 English muffins

2 c. cubed cooked ham

2 c. cut-up fresh cooked asparagus

4 oz. shredded Swiss cheese

4 eggs

1/4 c. sour cream

1 1/4 c. milk

2 T. finely chopped onion

1 T. Dijon mustard

1/8 tsp. black pepper

Grease a 2-quart baking dish.  Cut the English muffins into bite-size pieces.  Add half the muffin pieces to the baking dish.  Top with the ham, asparagus and cheese.  Top with the remaining muffin pieces.

In a bowl, whisk together the eggs and sour cream.  Stir in the milk, onion, mustard and black pepper.  Pour the egg mixture over the layers in the baking dish.  Cover and chill for 2 to 24 hours.

Preheat the oven to 325 degrees.  Uncover the baking dish and bake for 60 to 65 minutes.  Let stand for 10 minutes before serving.